Brussels sprouts are the youngest known vegetable crop. It was brought by Belgian breeders in 1759. The basis for the variety was the old local variety, known since the Middle Ages. This biennial plant is a long stalk with leaves on the cuttings. In the "sinuses" near the trunk, small elastic balls are formed, which are known around the world as Brussels sprouts. Recipes with photos of dishes from this vegetable decorate themselves with many cookbooks. Here are some of them, the most successful ones.
Small cabbage heads are ideal for casseroles and soups. They can be cooked, baked, breaded and fried, stewed.
The best recipe for Brussels sprouts for the first is vegetable soup with meatballs. Pour 2 liters of water into a saucepan, put on fire, bring to a boil. We throw 2 potatoes, carrots, parsley, a quarter of a celery, cut into cubes. When the root vegetables are cooked, add the frying to the soup, which we make in vegetable oil from onions and carrots. Meatballs need to be prepared ahead of time. To do this, mix a slice of white bread soaked in milk with 300 g of minced meat, season with a clove of garlic squeezed through a press, salt and pepper. We tear off the pieces from the mass, form balls, lower them into boiling soup. At the end we add the cabbage cut into halves - 200 g.
The following Brussels sprouts recipe can serve as the basis for many salads. 5 carefully wash the potatoes and set to cook. Five minutes before the end of this process, add 300 g of head of cabbage to them. Drain vegetables, slightly dry and cut: potatoes into quarters, cabbage - in half. We clear the red apple from the seeds, chop it into small pieces. Shred 3 feathers of a green onion and 2 stalks of celery. Mix all the ingredients. In a small saucepan, heat a little olive oil, fry in it two tablespoons of flour. We dilute it with a glass of vegetable broth and add a spoonful of mustard and horseradish, a pinch of cumin and salt. Fill a warm salad with hot dressing and serve immediately. A similar recipe for Brussels sprouts offers to boil it, mix with homemade pickles, season with vegetable oil.
In Italy, this vegetable is very fond of. It is boiled in salted water for just a couple of minutes, so that it is al-dente, that is, half-baked. Then, bechamel is made from butter, flour, milk or cream. When the sauce thickens, it is seasoned with black pepper, nutmeg and salt, pour a spoonful of lemon juice. Then an Italian recipe for Brussels sprouts recommends pouring a vegetable with bechamel, stew and sprinkle with grated Parmesan.
This delicious product will delight not only vegetarians. They can stuff the carcass of the bird, make cutlets and meatballs.
Cabbage (15-20 heads of cabbage) must first be boiled for five minutes in salt water. Drive an egg into a pound of minced meat, add 3 tablespoons of buckwheat flakes and finely grated potato, season with salt and herbs, mix. Nip off a piece of minced meat, form a cake. Put a head of cabbage in the middle. Roll the cake by rolling it into a ball. Such Brussels sprouts with meat can be baked both in the sleeve and simply on a baking sheet. The oven must be preheated to 190 ° C. While the balls are baking, prepare the sauce: mix 2 tablespoons of sour cream and tomato paste, add a little mustard. Fill the balls with this dressing, send to bake for another 10 minutes.